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Since it's only the 2 1/2 of us eating, the recipe was cut in half.
Be sure to use short grain rice (not sushi rice) and do rinse it.
If you don't rinse the grains the rice will turn out too mushy
and you won't have that crusty stuff (oh so yummy crusty stuff!)
I'm starting to get the hang of making this particular
type of rice dish much like its Persian cousin with 'tadiq' crust. It can be tricky and I
think much depends on the type of rice and timing. I
don't think I let the rice cook as long as it could have-closer to 45-50 minutes perhaps? The crust
wasn't very golden, but was it delicious! You can view the full menu here: Grilled Chicken With Mint and Pine Nut Gremolata.
Thank you, Chef Kate! Reviewed for Veg Tag/June.

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COOKGIRl June 09, 2011
Egyptian Fried Rice